Julee had mentioned a long time ago about using eggplant slices instead of noodles in lasagna. I tried it a couple of weeks ago, and it worked really well. The lasagna is free of refined white-flour noodles. And it's much quicker and easier to slice the squash than it is to boil the noodles. And best of all, it tasted just the same.
I tried it again on Friday, and it didn't work as well. The difference was that this time I sliced the eggplant lengthwise. It seemed to change the texture of the finished lasagna: it was stringier, and hard to cut with the fork. I noticed too that it was harder to slice the eggplant very very thin, as skinny as noodles, when I was slicing the long way. This left us with some bites of lasagna that were noticeably eggplanty, instead of being nearly identical to regular lasagna.
The only problem with slicing crosswise is that you have to piece together more round slices than if you use the bigger lengthwise slices. But I think we can handle that small inconvenience.
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There is whole wheat noodles out there now. That is all I use. DH and the boys noticed something was different but that it wasn't bad and now they don't notice a difference at all. It's funny how slowly changing things for the better seems to go unnoticed. ;-)
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